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Anise Biscotti

Page history last edited by PBworks 16 years, 4 months ago

 

Mom's Anise Biscotti
(from Kristin Berger)
 
Story:
 
When I was a little girl in suburban Detroit, waiting like a decaffeinated monkey for Christmas, my mom would bake a batch of biscotti.  The whole house filled with its warm, toasty smell.  As they were cool enough to eat, I would take a few and curl up in some corner with a book... Little House on the Prairie, The Chronicles of Narnia, Nancy Drew, Judy Blume.... and miraculously I would be a chilled-out book-worm, barely noticing sleigh-bells in the snow.  Even now when I bake these up, I want to curl up with a good book that lets me travel far away... the anise scent, however, always brings me back home.
 
Ingredients:
 
1/2 pound butter/margarine
2 c. sugar
6 eggs, beaten
6 c. flour
1/4 t. salt
5 t. baking powder
1 t. vanilla extract (or 1/2 t. vanilla, 1/2 t. lemon or almond extract)
2 t. anise extract
2 c. slivered almonds (optional)
 
Directions:
 
Cream butter. Add sugar. Add eggs -- cream well.  Add salt, baking powder, extracts
and flour.  Add almonds. (You will, after about 4 cups of flour, need to turn off your mixer, park your rings, and mix by hand.  My mother burnt out many a mixers' motors with this
recipe!). Divide into 4 parts -- form 2 long longs on 2 greased cookie sheets (you may want
to wet your hands so the dough wont stick to them).
 
Bake @350 degrees for 25-30 minutes.  Cut into 1-inch strips. Flip strips onto their sides and bake for 5-10 minutes. Flip to other side and bake for 5-10 minutes.  Cool on rack immediately. Biscotti keeps well stored tightly in a tin.
 
Eat warm with tea and don't forget to have a good book and blanket ready!!

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